One-Pot Lemon-Dill White Bean and Spinach Stew
A vibrant, protein-packed stew simmered to tender perfection with fresh herbs and leafy greens. This Mediterranean-inspired one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs white beans, chicken broth, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz), drained and rinsed white beans
- 2 cups chicken broth
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 4 oz, packed spinach
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1, finely diced shallot
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced shallot and 3 minced garlic cloves, sautéing for 2 minutes until fragrant and translucent.
- Step 2: Stir in 1 can (15 oz) drained white beans, 2 cups chicken broth, 1/2 tsp salt, 1/4 tsp black pepper, and 1 lemon's zest. Bring to a gentle simmer and cook for 10 minutes.
- Step 3: Add 4 oz packed spinach and 2 tbsp chopped fresh dill, stirring until spinach wilts completely, about 2 minutes. Squeeze in 1 lemon's juice and adjust seasoning to taste.
